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Tiki Central Forums » » Tiki Drinks and Food » » Updates to The Mai-Kai Cocktail Guide on The Atomic Grog
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Updates to The Mai-Kai Cocktail Guide on The Atomic Grog
Scaramouch
Tiki Centralite

Joined: Dec 08, 2014
Posts: 63
Posted: 2014-12-31 06:50 am   Permalink

In many of the Beachbum recipes, it calls for a similar ratio of bitters to Pernod: a dash of Angustura bitters and 6 drops of Pernod. I was trying to figure out how to convert that into a like-measurement ratio, so I could premix the two, put them into a bitters bottle, and then just use it and add two dashes to a cocktail. Seems like it would save having to get out the dropper - especially if you are making 3 or 4 at a time.

Anyone have any experience in premixing Pernod and Angustura Bitters, and if that would be ok to leave on the shelf for awhile?


 
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mikehooker
Grand Member (first year)  

Joined: Jul 17, 2014
Posts: 917
From: Austin
Posted: 2014-12-31 08:10 am   Permalink

Quote:

On 2014-12-30 23:10, Hurricane Hayward wrote:
I always go with drops of Pernod and dashes of bitters. I don't trust my dash hand with the Pernod. At The Mai-Kai, Kern tells me, they use some sort of small bitters bottle for Pernod, but they're trained to use a light touch.



I keep pernod in a sterilized travel size contact solution bottle. Easy to get consistent drops out. I always do one test drop in the sink first to test my squeeze and then put the necessary drops into the shaker/mixing containter before any other ingredients to be safe I don't overshoot.





 
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Sunny&Rummy
Tiki Socialite

Joined: Jun 13, 2013
Posts: 601
From: Melbourne, FL
Posted: 2014-12-31 09:08 am   Permalink

I have all but abandoned the eyedropper and dispense Pernod out of an empty Ango bottle using the 1 dash = 6 drops rule of thumb. I do allspice dram the same way. If a drink calls for a lighter touch I usually dropper from the bitters bottle.

 
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Hurricane Hayward
Tiki Socialite

Joined: Jun 07, 2008
Posts: 1412
From: 16 miles from The Mai-Kai
Posted: 2015-01-01 12:27 am   Permalink

Scaramouch: That's a good idea in theory, but there are probably too many combinations of Pernod to bitters to make that viable, except for those that call for 1-to-1. The amount of each could vary greatly depending on the drink and the other ingredients.

mikehooker: I really like the inventiveness of using the contact solution bottle.

Sunny&Rummy: You're living on the edge with those dashes of Pernod :>)

FYI, if anyone is interested: There are quite a few dropper bottles available on Amazon for less than $10 ...
http://www.amazon.com/gp/product/B005GDU7QI/
http://www.amazon.com/Cocktail-Bitters-Cobalt-Dropper-Bottle/dp/B009WP1SF0/
http://www.amazon.com/gp/product/B006FHQBHI/
http://www.amazon.com/Amber-Glass-Bottles-Essential-Dropper/dp/B008ZSX42K/
http://www.amazon.com/gp/product/B0081SRRFO/

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thePorpoise
Tiki Socialite

Joined: Jan 23, 2011
Posts: 1517
From: Tampa Bay
Posted: 2015-01-01 11:16 am   Permalink

I just pour into a 1/8 teaspoon for bottles with no drop dispenser.

 
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Hurricane Hayward
Tiki Socialite

Joined: Jun 07, 2008
Posts: 1412
From: 16 miles from The Mai-Kai
Posted: 2015-01-01 11:13 pm   Permalink

Up next, the Shrunken Skull ...

http://www.slammie.com/atomicgrog/blog/2011/08/10/mai-kai-cocktail-review-drink-like-a-native-with-the-shrunken-skull/

No major recipe changes, but lots of new info, including three new photos plus the new menu photo. Among the updates:
* I'm going on the record by saying that the ancestor recipe is most likely Don the Beachcomber's Skull & Bones. I've not seen that recipe, but the similarities between the Shrunken Skull and the Tiki Ti's Skull & Bones are too close to deny.
* I give thanks to Blair Reynolds for featuring The Mai-Kai’s Shrunken Skull tribute recipe at Hale Pele.
* The move from Lemon Hart to Gosling’s Black Seal 151 is detailed, along with the my observation that the change did little damage to the drink. It remains very strong, yet rich and flavorful with a punch of spicy and tart notes to balance.
* Also included are a few more recipe tips, including instructions to pulse blend. Plus links to some pomegranate grenadine recipes.


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rockydog101
Tiki Socialite

Joined: Aug 20, 2014
Posts: 104
Posted: 2015-01-02 08:23 am   Permalink

Quote:

On 2015-01-01 23:13, Hurricane Hayward wrote:
Up next, the Shrunken Skull ...

No major recipe changes, but lots of new info, including three new photos plus the new menu photo. Among the updates:
* I'm going on the record by saying that the ancestor recipe is most likely Don the Beachcomber's Skull & Bones. I've not seen that recipe, but the similarities between the Shrunken Skull and the Tiki Ti's Skull & Bones are too close to deny.
* I give thanks to Blair Reynolds for featuring The Mai-Kai’s Shrunken Skull tribute recipe at Hale Pele.
* The move from Lemon Hart to Gosling’s Black Seal 151 is detailed, along with the my observation that the change did little damage to the drink. It remains very strong, yet rich and flavorful with a punch of spicy and tart notes to balance.
* Also included are a few more recipe tips, including instructions to pulse blend. Plus links to some pomegranate grenadine recipes.




Please don't kill me, but how would this taste with Rose's Grenadine Syrup? I know that syrup is considered garbage, but it's what I have on hand right now.


 
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Hurricane Hayward
Tiki Socialite

Joined: Jun 07, 2008
Posts: 1412
From: 16 miles from The Mai-Kai
Posted: 2015-01-02 10:45 pm   Permalink

Well, it probably wouldn't taste like it's supposed to taste like. It might be halfway palatable mixed with some Pama Liqueur, but also way too watery. A rich grenadine is pretty essential in this one.

 
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AdOrAdam
Tiki Socialite

Joined: Jun 16, 2013
Posts: 630
From: Wolverhampton, UK
Posted: 2015-01-03 06:33 am   Permalink

I went to the Mai Kai twice last week & can confirm... Hurricane Hayward has some of his tribute recipes bang on target!

The Mai Kai has a slight reputation for inconsistent drink quality according to a few other threads on TC; by applying his recipes with a few tweaks to meet your individual tastes I think its fair to say you can actually get drinks better than at the Mai Kai!

Many thanks to HH, keep em coming


 
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Hurricane Hayward
Tiki Socialite

Joined: Jun 07, 2008
Posts: 1412
From: 16 miles from The Mai-Kai
Posted: 2015-01-03 11:07 pm   Permalink

Mahalo AdOrAdam! Unfortunately, when making the drinks at home, you'll need to provide your own sarong-clad maidens to serve them to you.

 
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Hurricane Hayward
Tiki Socialite

Joined: Jun 07, 2008
Posts: 1412
From: 16 miles from The Mai-Kai
Posted: 2015-01-24 10:07 pm   Permalink

Tonight, we entered a new era. Just when I was coming to grips with Goslings 151 replacing Lemon Hart 151, the playing field has changed significantly with the arrival of Hamilton 151 and Hamilton 86, both distilled by Demerara Distillers Ltd. in Guyana.


151 Swizzle


Jet Pilot


Zombie


Shrunken Skull

Okole maluna!

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Featuring The Mai-Kai Cocktail Guide



[ This Message was edited by: Hurricane Hayward 2015-02-06 01:23 ]


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Hurricane Hayward
Tiki Socialite

Joined: Jun 07, 2008
Posts: 1412
From: 16 miles from The Mai-Kai
Posted: 2015-02-06 02:15 am   Permalink

If you've been following along over on the "LH 151 replacement" thread, you'll know that importer Ed Hamilton has run into a snag with his rums from Guyana, forcing him to stop bottling with the original label. In a nutshell, he's not allowed to legally use "Demerara" in the name, even though the rums come from Demerara Distillers.
http://www.tikiroom.com/tikicentral/bb/viewtopic.php?mode=viewtopic&topic=48581&forum=10&start=75

The taste, however, speaks for itself. Both the 151 and 86 proof rums are certainly fine replacements for Lemon Hart Demerara rum. I plan a full update of all The Mai-Kai drinks that feature Demerara/Hamilton rums over on The Atomic Grog once the rum is back in the distribution pipeline with a new label, probably by early next month. It's not known if The Mai-Kai has enough of its initial supply of the Hamilton rums to last until then, so I'd rather hold off on updating all the reviews until we're sure the rums are flowing freely without interruption.

In the meantime, here are some quick comments on the above four cocktails, plus a photo of the soon-to-be-a-collectible bottle and its disputed label ...


151 SWIZZLE: When compared side-by-side to the same drink containing Gosling's 151, the version with Hamilton 151 is decidedly richer, smokier and boasts extra heat.

JET PILOT: The high-octane Hamilton 151 adds complex smoky flavors and depth to this drink, which can become too sweet when mixed with Gosling's 151.

ZOMBIE: Hamilton 151 fits the Zombie flavor profile better than Gosling's, and it blends much better with the sweet elements in The Mai-Kai's version of the classic. It amps the drink up a notch, making if very smooth and spicy.

SHRUNKEN SKULL: The floater of Hamilton 151 makes this drink much smoother and balanced than Gosling's did. It blends perfectly with the tart and sweet elements.

The differences noted above are understandable since all of these drinks were designed to be mixed with Lemon Hart 151. But how does Hamilton 151 stack up against the original? We put them to the test in the Zombie ...


The result? The Lemon Hart version seemed to be smoother and more mellow, while the Hamilton 151 Zombie packed a little more kick and was just a tad rougher around the edges. But the differences are definitely subtle. If you enjoy just a little extra heat, you'll find the new rum right up your alley.

Still to come, notes on the other Mai-Kai cocktails switching over to Hamilton rums:
* Bora Bora (strong)
* K.O. Cooler (strong)
* Oh So Deadly (mild)
* Sidewinder’s Fang (strong)
* S.O.S. (mild)
* Special Planters Punch (strong)
* Yeoman’s Grog (strong)

Bonus: I had originally thought that all of the above were mixed with the lower proof Demerara rum. But during my research, I've discovered that one of them actually features the 151 rum, while another contains both 151 and 80-proof (or Hamilton 86). Look for updated reviews and recipes soon.

Okole maluna!


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Tonga Tiki
Tiki Socialite

Joined: Nov 14, 2006
Posts: 184
From: The Tonga Lounge in Safety Harbor, FL
Posted: 2015-02-07 1:17 pm   Permalink

Hurricane...

I was at the Mai-Kai 3 weeks back and had a 151 Swizzle. It didn't have the long cinnamon stick that it normally does. The server said she thought they were on order. I noticed yours didn't either. Do you know if they are eliminating that nice feature?


 
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Hurricane Hayward
Tiki Socialite

Joined: Jun 07, 2008
Posts: 1412
From: 16 miles from The Mai-Kai
Posted: 2015-02-07 10:00 pm   Permalink

We've noticed the same thing for quite a few months and recently asked manager Kern Mattei about it. He says they have had trouble getting the long sticks from their supplier, but he thinks they may be back in stock soon.


Quote:

On 2015-02-07 13:17, Tonga Tiki wrote:
Hurricane...

I was at the Mai-Kai 3 weeks back and had a 151 Swizzle. It didn't have the long cinnamon stick that it normally does. The server said she thought they were on order. I noticed yours didn't either. Do you know if they are eliminating that nice feature?



 
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Hurricane Hayward
Tiki Socialite

Joined: Jun 07, 2008
Posts: 1412
From: 16 miles from The Mai-Kai
Posted: 2015-02-07 10:27 pm   Permalink

Very cool event coming up Feb. 21 thanks to the Fraternal Order of Moai - Gumbo Limbo Chapter:


https://www.facebook.com/events/379175378921765/

We've had the Suffering Bastard before at several past events. Here's the review, photos and tribute recipe:
http://www.slammie.com/atomicgrog/blog/2013/06/03/lost-cocktails-of-the-mai-kai-the-off-menu-suffering-bastard-was-just-a-mai-tai-with-a-kick/

Tonight, I got a preview of the Fog Cutter ...

It follows the original Trader Vic's template with rum, brandy and gin, plus a float of sherry.

Looking forward to seeing how Mariano handled the Sling.

Kern says these drinks were popular requests back in the day, so they kept recipes on hand but never added them to the menu.
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Featuring The Mai-Kai Cocktail Guide


[ This Message was edited by: Hurricane Hayward 2015-02-07 22:28 ]


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